Seafood Bisque
Submitted by honzog
Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis bisque builds flavor in layers instead of relying on buckets of cream.
Tomatoes, onions, garlic, and fresh herbs simmer down into a concentrated base that gets strained smooth, then chicken stock and pasta shells join the party before mixed seafood swims in at the end.
A splash of dry sherry and a swirl of cream in each bowl add just enough richness to feel luxurious without the gut bomb.
Pro Tips
- Strain thoroughly: Pressing the cooked vegetables through a fine sieve extracts every bit of flavor and creates that silky texture.
- Al dente pasta: Cook shells just until tender with a slight bite. They’ll continue softening in the hot soup.
- Sherry at the end: Add it in the final 5 minutes so the alcohol flavor mellows but doesn’t completely cook off.
- Cream swirl drama: That teaspoon of cream on top looks restaurant-fancy and tastes indulgent without adding much fat.
Ingredients
Directions
Heat the oil in a saucepan.
Add the onions and cook gently for 3 minutes.
Add the tomatoes, garlic, peppercorns and herbs, and cook gently for 10 minutes or until the tomatoes are soft.
Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.
Strain the soup through a fine sieve, using the back of a wooden spoon to ‘press’ the vegetables.
Discard the vegetables and return the soup to a clean saucepan.
Add the remaining stock, tomato purée and pasta.
Bring to a boil, and then reduce the heat and simmer for 15 minutes, or until the pasta is al dente.
Stir in the assorted seafood and the dry sherry and heat through for 5 minutes.
Season to taste with salt and pepper.
Ladle the soup into warm bowls.
Swirl a teaspoon of single cream into each serving.
Sprinkle with the chopped parsley and serve at once.
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